A family story linked to the sea
There are stories that begin even before one is born. This is the case with Can Majó. Its history began long before the restaurant existed and is deeply linked to the sea and, consequently, to Barceloneta itself. The great-grandmother, Rosa Majó Gil, was a fishmonger, and her husband, Joan Bautista Suárez, was a fisherman. In other words, the produce that has come to define the restaurant had already been part of the family for generations. Their son, Enric Suárez Majó, continued to work in the fish trade, supplying wholesalers and restaurants. A fisherman for a father, a fishmonger for a mother, and a fish distributor for a son. Their knowledge of the entire supply chain was remarkable. The very premises where the restaurant stands today used to be Enric’s fish warehouse.
1966: from fish warehouse to restaurant
The idea for the restaurant originated with Rosa Majó Gil. Realising that her son was very keen on cooking, she taught him how to prepare fish, drawing on her own expertise as a fishmonger. This brought together three elements that would ultimately define Can Majó: the knowledge of fish passed down through generations, the business acumen of Enric Suárez Majó, and the passion for cooking of his wife, María Cobalea – known as Meri – who is now 83 years old.
Finally, in 1966, that warehouse was transformed into a restaurant under the name Bar Neptuno. Initially it had a small dining area, but as the business took off and word of mouth brought in new customers, that first space gradually became too small.
Can Majó did not start out with the size or layout it has today. The restaurant was built up gradually, as the business grew. What had started as a fish shop became a bar, then a small eatery and, finally, an increasingly well-established restaurant known as Can Majó, specialising in seafood, fish, shellfish and rice dishes… And all in barely two years!
1968, A renowned seafood restaurant
Can Majó’s evolution did not stop there. Subsequently, a series of extensions were carried out and the terrace overlooking the sea was opened. These were the days of the working-class, seaside Barceloneta, with its typical beachside picnic spots and restaurants, such as Can Majó.
The pre-Olympic redevelopment of the seafront, closely linked to the city’s Olympic transformation, changed Can Majó’s relationship with the sea. In this new setting, having one of the few terraces overlooking the beach gave the restaurant a fresh lease of life. It provided greater capacity and visibility for the business and offered customers a unique experience: being able to enjoy rice dishes, fish and seafood practically on the shores of the Mediterranean.
True to its roots
Over the years, Can Majó has always strived to maintain the same essence: a single establishment, a family actively involved in day-to-day operations, and seafood cuisine based on the produce, just as it was conceived by the great-grandparents and, later, the grandparents. These are the principles the family had learnt long before the restaurant even existed: knowing the produce, selecting it carefully, preparing it simply and looking after the customer.
Today, different generations of the family work together, both in management and in the kitchen and front-of-house. Currently, the business is run by siblings Rosa and Enric Suárez, alongside Enric’s children: Maria, who handles administrative duties, and Joan, the chef – who now represent the third generation.
Faithful to the origins
With the passage of time, Can Majó has always tried keep it the same essence: a unique establishment, a family present in everyday life and a seafood cuisine based on the product, as conceived by the great – grandparents and, later, the grandparents. That which the family there was learned long before the restaurant existed: know the product, select it good, treat it with simplicity and take care of the client.
currently they live together different generations of the family, both in management and in the kitchen and in customer service. Today, the business is run by the brothers Rosa and Enric Suárez, together with Enric’s children, Maria in administrative functions and Joan as chef, representatives already of the third generation Or the fourth, if we count our great-grandparents’ generation, of course.
This continuity is also often evident amongst the clientele themselves: there are families who have passed on the tradition of coming to Can Majó from one generation to the next. Among the many regular customers, the family likes to mention one in particular because, as well as being a regular, he had a very special relationship with Enric Suárez: Pasqual Maragall.
Dishes that epitomise Can Majó
Paella is one of the most iconic dishes and, probably, the one for which Can Majó is best known. Alongside this, the lobster stew and the house suquet stand out – a traditional seafood stew that particularly embodies the family’s approach to cooking.
Fish is prepared in simple ways so that the produce takes centre stage: baked hake, grilled sole, sea bass, gilthead seabream and, depending on the market and availability, fish such as turbot or megrim. Seafood also plays a significant role, with items such as barnacles, sea squirts, sea nettles and other specialties depending on the season and availability.
A family of fishermen, fishmongers and fish traders transformed their knowledge of the produce – and their own warehouse – into an eatery that grew alongside its customers to become a leading restaurant in the Barceloneta neighbourhood.
